Sunday-Morning Smoked Salmon
- 1- to 1-1/2 pounds skinless center-cut salmon fillet
- 1 cup vodka or rum
- You'll also need: indoor smoker and 1 tablespoon wood sawdust or pellets
- 1 cup dark brown sugar
- 1/2 cup coarse salt (kosher or sea)
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground coriander
- Wash the salmon fillet under cold running water and blot dry.
- Run your fingers over the fillet, feeling for bones.
- Pull out any you find with needlenose pliers.
- Place the fish in a baking dish and pour the vodka over it and turn to coat.
- Marinate the salmon in the refrigerator for 20 minutes, turning the fish twice.
- Place the sugar, salt, pepper and coriander in a bowl and mix well, breaking up any lumps in the brown sugar.
- Drain the fish and blot dry with paper towels.
- Wipe out the baking dish.
- Spread 1/3 of the sugar mixture in the bottom of the baking dish in the shape of the fish fillet.
- Place the fish in the dish, cover and top with the remaining sugar mixture.
- Cover with plastic wrap and cure the fish in the refrigerator for 4 hours.
- When properly cured, you'll notice a pool of liquid at the bottom of the baking dish.
- This is the liquid the salt has drawn out of the fish.
- Rinse the salmon under cold water to wash off the cure.
- Blot dry with paper towels.
- Set up your smoker.
- Place 1 tablespoon sawdust or wood pellets in the center of the bottom of your smoker.
- Line the drip pan with foil and place it on top.
- Insert the wire rack.
- Arrange the salmon fillet, skinned side down, on the rack.
- Cover the smoker and place over high heat.
- Smoke the salmon until cooked, about 18 minutes from start to finish.
- Use the flake test to check for doneness: Press the fish with your fingerit should break into clean flakes.
- Transfer the fish to a cake rack set over a plate to cool to room temperature, then refrigerate until serving.
- (This salmon tastes best served chilled.)
- Serve with bagels and cream cheese, or with toast points, capers and sour cream.
center, vodka, also, brown sugar, coarse salt, freshly ground black pepper, ground coriander
Taken from www.foodandwine.com/recipes/aspen-2005-sunday-morning-smoked-salmon (may not work)